1. Food
Elizabeth LaBau

Fruitcake Truffles? Yes, It's True.

By December 5, 2012

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As a lover of almost all foods, I often find myself championing the underdogs or defending dishes that get an undeserved bad reputation. When it comes to fruitcake, though, that most-mocked holiday treat, I have a hard time thinking of good things to say. Let's face it: many fruitcakes are just not that tasty. Maybe they seemed better in the olden days, before people had easy access to angel food cake and cream puffs and gourmet chocolate and, you know, other desserts that actually taste good. These days, though, with our spoiled taste buds, the flavors of super-sweet candied fruit, heavy molasses, and aged alcohol-soaked cake doesn't really do it for me.

I think I've found a solution to my problem, though, and like many problems in life, the solution involves frosting. Specifically, mixing crumbled fruitcake with frosting to form cake balls or cake pops! It turns out fruitcake is a lot tastier when it's in moist bite-sized pieces and covered in candy coating, as in this recipe for Fruitcake Truffles. Who knew? I used a pretty mild fruitcake when making this, so I added some extra cinnamon and chopped fruit to my fruitcake mix, but you can play around with the balance of fruit and spices depending on the nature of the cake you're using. These truffles kill two birds with one stone: you get a good candy to enjoy, and you can finally stop feeling guilty about throwing Aunt Bertha's fruitcakes into the trash every year!

Get the recipe: Fruitcake Truffles


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Fruitcake Truffles Photo ©2011 Elizabeth LaBau, licensed to About.com, Inc.

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